Lemon Potato Pie
Transport your taste buds to a world of comforting flavors with this Lemon Potato Pie, a unique blend of creamy mashed potatoes, zesty lemon, and a buttery homemade crust. This recipe marries the velvety texture of Russet potatoes with a citrusy brightness, thanks to fresh lemon zest and juice, creating a savory-sweet medley that’s both refreshing and satisfying. The golden, flaky crust—crafted from scratch—provides the perfect base to hold this luscious filling, while a hint of black pepper and fresh parsley add balance and depth. Ready in just over an hour, this delightful dish is the perfect centerpiece for brunches, dinner parties, or any occasion where innovative comfort food is on the menu. Serve warm, and let every slice surprise and delight your guests! Keywords: Lemon Potato Pie, creamy potato pie, savory lemon pie, homemade pie crust, unique potato recipes.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 teaspoon Salt
- 4 tablespoons Butter
- 1 cup Milk
- 2 large Eggs
- 2 Lemons (zest and juice)
- 2 tablespoons Sugar
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley (chopped)
- 1.5 cups All-purpose flour
- 0.5 cup Cold butter
- 3 tablespoons Cold water
Instructions
Peel and dice the potatoes into chunks. Place in a pot of cold water with 1 teaspoon of salt. Bring to a boil, lower the heat, and simmer for 15-20 minutes until tender.
While the potatoes cook, make the pie crust. Combine the all-purpose flour and 1/2 cup of cold butter (cut into small cubes) in a bowl. Use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs. Add 2-3 tablespoons of cold water, one tablespoon at a time, mixing just until the dough comes together.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 20 minutes.
Preheat your oven to 375°F (190°C).
Once the potatoes are tender, drain them and return them to the pot. Add the butter, milk, and 1/2 teaspoon of salt, and mash until smooth and creamy. Let cool slightly.
In a large bowl, whisk the eggs. Add the lemon zest, lemon juice, sugar, black pepper, and chopped parsley. Stir to combine.
Gradually mix the mashed potatoes into the egg mixture until well blended. Taste and adjust seasoning if needed.
Roll out the pie crust on a floured surface and line a 9-inch pie dish with it. Trim the edges and prick the bottom with a fork.
Fill the crust with the lemon potato mixture, smoothing the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.
Allow the pie to cool for 10 minutes before slicing and serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 437 mg | 19% | |
| Total Carbohydrate | 72.5 g | 26% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 8.8 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 95 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1118 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
